Walnut, whiskey and salted caramel pie

1.For sweet pastry, process flour, icing sugar and salt in a food processor to combine; add butter and process until fine crumbs form; add yolks and process to combine. Tip mixture onto a work surface and bring together with the heel of your hand. Wrap in plastic wrap; refrigerate for 1 hour.

2.Preheat oven to 150ºC. Roast walnuts on an oven tray until golden brown (10-15 minutes). Cool briefly, then process in a food processor until coarsely chopped. Set aside.

3.Coarsely grate pastry evenly over base of a 25cm-diameter pie dish, then press evenly onto base and up sides. Pinch rim to create a crimped effect and refrigerate pastry case for 1 hour.

4.For salted caramel, stir sugar and 80ml water in a saucepan over medium-high heat, brushing crystals down sides of pan, until sugar dissolves, then bring to the boil and cook without stirring until a dark caramel (6-8 minutes). Remove from heat and stir in cream, butter, 100ml water and salt (be careful, caramel will spit). Return to heat and stir until smooth (1-1½ minutes). Stand to cool briefly (15 minutes).

5.Preheat oven to 170ºC. Whisk 2 whole eggs and 2 egg yolks together in a bowl; whisk in caramel, flour, whiskey, vanilla seeds and a pinch of salt. Stir in chopped walnuts, then pour into pastry case and bake until set and golden (25-35 minutes). Dust with icing sugar; serve with cream or ice cream.